Coconut pound cake #3

Yield: 12 Servings

Measure Ingredient
1 cup Crisco
3 cups Sugar
3 cups Plain flour
5 larges Eggs
½ cup Oil
¼ teaspoon Salt
1 teaspoon Baking powder
1 cup Milk
1 cup Flaked coconut
1 teaspoon Vanilla

Cream Crisco and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients. Add to creamed mixture with milk, oil and flavoring. Mix well. Fold in coconut. Bake in a tube pan at 325 degrees for 1-½ hours.

HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS--BETTY

THOMPSON ENJOYS COOKING SWEETS" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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